Ridgecrest Pinot Noir 2016

The aromas are perfumed with high tones of fruit and flowers in addition to cranberry, fresh coffee, chocolate, cigar box, and allspice.

Service: Serve slightly chilled at 16-18°C.

Food Pairing: Goes well with beef, duck, game, lamb, poultry and vegetarian dishes.

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Nicholas Keeler, the winemaker grew up with wine. His grand father was a wine merchant in Germany, this combined with his love for travel, food, and art introduced Nicholas to the world of wine. He enrolled in UC Davis classes and passed the sommelier exam, and worked various harvests with talented winemakers.

"I use the finest and unique forest  origin-specific French oak barrels  and upright tanks to ferment and over vintage my wines. The result?  A seamless integration of extra-tight grain oak, with fine compact tannins, that discretely frame vineyard nuance and preserve the fresh aspect of the wines - one of the great signatures of Authentique." says Nicholas"

Authentique Wine Cellars sources grapes from some of the most distinguished vineyards in Oregon, each with its own unique terroir and history. Keeler Estate Vineyard, located in the Eola-Amity Hills AVA, is a biodynamic and organically certified site nestled among oak groves and sandstone outcrops, benefiting from cooling ocean winds through the Van Duzer Corridor. The vineyard's ancient ocean bed soils contribute to the complexity of its wines. Nearby, Temperance Hill Vineyard is a high-elevation site known for its volcanic soils and slow-ripening fruit, producing Pinot Noir, Chardonnay, Gewürztraminer, and Pinot Gris with exceptional structure. Bois Joli Vineyard, perched on the Amity Hills, features a rich forest ecosystem and was originally planted with Riesling in 1983 before expanding to include Pinot Noir and Chardonnay.

Further north in the Ribbon Ridge AVA, Ridgecrest Vineyard was the first to be planted on the ridge’s ocean sedimentary soils, later giving rise to the AVA itself. Authentique sources dry-farmed Wadenswil clone Pinot Noir from its seven-acre block. Adjacent Wind Ridge Vineyard, owned by the same family, offers riper fruit due to its south-facing exposure. In the Eola-Amity Hills, the historic Eola Springs Vineyard, planted in 1972, thrives in a diverse mix of Missoula flood deposits, sedimentary rock, and basalt. Chehalem Mountain Vineyard, first planted by Oregon wine pioneer Dick Erath in 1968, continues to produce high-quality Pinot Noir and Chardonnay. Finally, the Murto Vineyard in Dundee Hills, a dry-farmed site known for its own-rooted Pommard clone Pinot Noir, is often regarded as one of Oregon’s “Grand Cru” vineyards, contributing to the legacy of the state's wine industry.

3* Pioneer

Nestled in the Eola-Amity Hills AVA near Amity, Oregon, Keeler Estate Vineyard firmly roots its practices in sustainable viticulture. Benefiting from the Pacific Ocean's tempering breezes via the Van Duzer Corridor, the vineyard's location provides optimal grape-growing conditions. The rich history of its soils, shaped by ancient oceanic residues, volcanic activities, and the Missoula floods, offers a unique terroir. Keeler Estate places an emphasis on Single vineyard designate Oregon Pinot Noir and Chardonnay, from vineyards with Tilth Organic and Demeter Biodynamic certification. Beyond grape cultivation, the estate champions biodiversity. It hosts a blend of oak groves, fir trees, sandstone boulders with seashell embeds, running streams, cascading waterfalls, and serene ponds. This vibrant ecosystem is home to varied wildlife, underscoring the vineyard's commitment to maintaining a balance between agriculture and nature. Owner Nicholas Keeler is passionate about his work and the next phase of his project is to build his own winery and we expect to see the attention to detail he’s applied to the vines and wine-making to be reapplied to the building of a sustainable winery.

Red | Still | 75cl | 13.5% ABV

Recognition: Ridgecrest Vineyard Pinot Noir 2017: 94 Wine Enthusiast, 93 James Suckling

Cellaring: Drinking well now, will continue to develop for 5+ years.

Vinification: Seven-day cold soak maceration to encourage soft-extraction of color and flavors. Native and spontaneous fermentation in jacketed stainless steel tanks. A combination of whole cluster and whole berry fermentation. Gentle press cycles.

16-month élévage in 40% new oak barrels with racking only occuring just prior to bottling.